Buttermilk Glazed Carrot Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla
• 2 cups grated carrots
• 1 (8 ounce) can crushed pineapple, drained
• 1 (3 1/2 ounce) can flaked coconut
• 1 cup chopped pecans or 1 cup walnuts
• 1 cup sugar
• 1/2 cup butter or 1/2 cup margarine
• 1 tablespoon light corn syrup
• 1/2 cup buttermilk
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 3/4 cup butter or 3/4 cup margarine, softened
• 11 ounces cream cheese, softened
• 3 cups sifted icing sugar
• 1 1/2 teaspoons vanilla

Recipe

• 1 line three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
• 2 mix the flour, soda, cinnamon and salt together.
• 3 combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
• 4 add the dry ingredients gradually, mixing well after each addition. fold in the carrots, pineapple, coconut and pecans.
• 5 spoon into prepared pans. bake at 350*f for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
• 6 for the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. remove from heat and stir in vanilla.
• 7 drizzle the glaze over the hot cake layers. cool the layers in the pans on a wire rack for 15 minutes. remove from the pans and finish cooling on the rack competely.
• 8 for the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
• 9 add the icing sugar and vanilla and beat until smooth. spread between the layers and over the top and side of the cake.